John Myers
Tilapias belong to the cichlid fish family. They feel most comfortable at a water temperature between 20 and 30°C. At lower temperatures, they grow more slowly or even die. They can weigh up to 6 kg and reach a length of 50 cm. Depending on the habitat, the body shape of the fish can differ significantly. However, since these different species often interbreed, there are now numerous manifestations of the fish. Tilapias are sexually mature after just six months, and their larvae are considered to be extremely resilient.
Origin
Tilapias mainly live in tropical and subtropical waters. They are found in Asia, Africa, Madagascar, and South America. Distribution focus is Africa. The fish are farmed in large numbers in both fresh and salt water. The largest imports for Germany come from the Chinese market and Taiwan. The great resilience of the fish makes it an ideal breeding fish. The tilapia is already relatively well known on the German market. It is also a very popular fish in America.
Season
Due to worldwide breeding, tilapias are already available all year round. The fish is offered fresh as a whole or as fillets. It is also available frozen. As with all good fish, the tilapia should smell fresh, have shiny skin, and clear eyes. It should have bright red gills and firm flesh.
Taste
The light flesh of the tilapia has an extremely exquisite taste. The flesh is very soft and tastes a little sweet.
Use
Due to the sweet taste, the fish is particularly suitable for exotic dishes. Since its flesh is very robust, it is excellent for roasting or grilling. But the fish is also a delicacy when steamed.
Storage
Fresh tilapias do not keep very long and should be prepared on the day of purchase if possible. They can be kept well chilled for a day or two. Frozen fish has a correspondingly longer shelf life.
Nutritional value/active ingredients
Tilapias are relatively low in fat, but very rich in protein. 100 g of cooked perch-like fish meat contains only approx. 114 kcal or 476 kJ. Perch fish contain potassium, plenty of phosphorus, and lots of the two omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Phosphorus contributes to the maintenance of normal bones and teeth. The fatty acids EPA and DHA contribute to normal heart function, and potassium is responsible for maintaining blood pressure.
